Are you looking for a holiday dinner that supports your health values, has simple cooking techniques, is delicious and won’t leave you feeling in a food coma the next day. (Unless you seriously over eat that is). Well look no further. I have the recipes for you.

This meal plan is the one I used for years when I used to co – teach cooking classes at THE REAL FOOD COMPANY in San Francisco with my friend Joda – head chef.

And the recipes I use year after year with my family. They even request them now!

What I love about them is that they combine the aspects of healthy, seasonal, organic whole foods with simple, easy cooking skills that anyone can do.

Just follow the recipe and your friends and family will love the results.

With so many dietary concerns to consider these days this menu plan will appeal to all your guest needs. It includes vegetarian, non- vegetarian and gluten free options.

Below are the recipes.
Feel free to comment below. I would love to hear how you enjoyed them, what felt easy to make and what even stretched you in the kitchen.

In health and service~
darshana

THANKSGIVING MENU

MAPLE CRANBERRY SAUCE

Please make sure to have HOMEMADE cranberry sauce at your holiday dinner.
Cranberries are high in Vitamin C, and fiber, and are only 45 calories per cup. They are also high in antioxidants, practically “beating “ nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries. This recipe is simple, and can be made as sweet or tart as you like.

WHAT YOU DO
• Combine all ingredients in a medium saucepan.
• Cover and bring to boil over medium heat.
• Then lower the heat and simmer, uncovered stir occasionally for about 20 minutes or until the mixture thickens and the fruits are quite soft. Taste every once in a while and add more maple syrup if you would like it to be sweeter or OJ.
• Let cool to room temperature.
• Can keep in fridge until ready to serve.

* Can be made the day before to save time!

Cabbage Borsht

I love this soup. I have included it in my holiday dinners every few years so I wanted to add it if you want to try a soup at your holiday dinner and I highly recommend it for a winter staple soup as well.

• Warm olive oil in a medium pot
• Add the onions and sauté over medium love heat for 10 minutes or until the onions are softened and just starting to brown
• Add tomatoes and cabbage and cook for about 5 minutes until the cabbage is wilted and the tomatoes have reduced
• Add the bay leaf, beets, carrots, potatoes, beans and stock
• Cover and bring the liquid to a boil. Lower the heat to simmer, add a teaspoon of salt and simmer, partially covered for 15 minutes or until the potatoes are tender
• Add the mirin and beet greens and cook for an additional 5 minutes
• Finish the coup by adjusting the salt to taste and add black pepper and lemon juice

PEAR-PERSIMMON STUFFING WITH TARRAGON
I will warn your that if you have stove top stuffing in mind when you prepare this stuffing you might think you did it wrong. While there is nothing wrong with stovetop its not a good reference point for this recipe. I suggest opening up your mind to think of this recipe as a side bread dish, unique in its flavors…

WHAT YOU DO
• Slice the bread into croutons, then place on a sheet pan and toast in 400 degrees F oven for about 5-10 minutes.
• In a large skillet, sauté the onions with the olive oil for 5 minutes over medium heat, then add the garlic and cook for an additional minute.
• Taking care not to burn the garlic, quickly add the chicken broth and bring mixture to a boil.
• Mix in all of remaining ingredients with the bread and the onion mixture.
• Place skillet in oven and bake for 30 minutes.

SWEET POTATO BAKE WITH MAPLE CINNAMON PECANS

YUM is all I want to say about this recipe. And its one of those recipes that you can keep making all winter long, especially for the kids.

Mix all ingredients and apply generously to turkey, especially on the inside. For best results apply marinade 24 hours before roasting. Keep turkey under refrigeration during this time. Serves 1 turkey.

Pumpkin Pie /Pudding ☺

How can you have a holiday dinner with out pumpkin pie. You can’t! Well this one is vegan for those who lean that way. But don’t tell the other guests. They will never know.

As for the crust you can buy your own or make the one I use below. You can use it with rice flour or a gluten free mix for those guests who are wheat/gluten sensitive.

• Preheat the oven to 350 degrees.
• In a food processor or blender, combine the pumpkin puree, maple syrup, vanilla, cinnamon, ginger, nutmeg, allspice, arrowroot, and soymilk, in batches if necessary.
• Process until the mixture is well combined and smooth.

• Grind pecans and rolled oats in a blender.
• Mix all ingredients together and press into a pie pan.
• Pour into the piecrust and bake for 30-40 minutes, or until the filling has firmed up. Sometimes you will see the filling start to form cracks in it, which tells you it is getting firmer.
• Let cool.
• Serve with frozen vanilla rice dream or soy delicious or vanilla ice cream… or cashew cream

Darshana Weill, Somatic/ Spiritual Counselor and Yoga Teacher has counseled over 900 women world wide to learn to feed their souls and nourish their bodies through individual sessions, group work, tele-classes, webinars and home-study programs. A guest teacher at the 2011 Yoga Journal Conference in San Francisco you can also find Darshana teaching LIVE between Sonoma and Santa Cruz CA or via tele-classes and webinars.

For a free copy of Darshana’s EBook 5 Keys to End Unwanted Cravings and Find Food Freedom or to find out more about Darshana’s FOOD FREEDOM Programs check out www.darshanaweill.com or www.findfoodfreedom.com

To contact Darshana directly call 415 637 7222 or email her at darshana@darshanaweill.com

WORKSHOPS WITH DARSHANA AT YOGA TREE
Treat PMS Naturally through Yoga and Mindful Eating
The Yoga of Food: How is life feeding you?
Nutrition 101,
Sugar can be Medicine,
Yoga and Food For Emotional Eating,
Health Moms, Healthy Families,
Kick Cravings; A 21 Days program for women who want to take back their power over food.